Cajun Food Where You Find It
Cajun French: l’oignon (l’on-ee-on) – onion
Party Mix became popular in the 1950s. In south Louisiana it was a staple from football season to Mardi Gras. Our recipe has been enhanced from our families original recipes. This is the perfect hostess gift, movie watching treat or anything in between. Just note, it is addicting.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Party Mix”Cajun French: l’ecrevisse (l’a-kru-vees) – crawfish
Crawfish is a staple in south Louisiana. It may be a lowly crustacean to most people, but to Cajuns it can bring a dish to new heights. This dish is one of those. Adding crawfish cream sauce on top of smoked salmon is a dish made in heaven. This cream sauce is good on almost anything.
Mais C’est Bon!
Enjoy!!
Continue reading “Crawfish Cream Sauce over Smoked Salmon & Greens”Cajun French: le poulet farci (lu poo-lā far-see) – baked chicken
en Papillote is a method of cooking. Cooking in a bag, what fun. It is fun and also can be elegant. This recipe is for chicken, yet fish, vegetables and tofu could be used. The ingredients are for 1 serving. It is a complete meal cooked in a bag and is served in the bag also. Have fun, be creative and try different combinations.
Mais C’est Bon!
Enjoy!!
Cajun French: la chevrette (la shuv-ret) – shrimp
These ingredients may seem an unlikely pairing. Yet, it is amazing how the flavors blend together and make an outstanding dish. This can be served as a first course or entree. It is the perfect addition to a holiday menu.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Shrimp Stack”Cajun French: le cachat (lu ka-sha) – squash
Squash casserole was a holiday dish in our families. The squash was cooked down until you couldn’t tell it was squash. Then shrimp or ground meat was added along with seasonings, topped with cheese and baked. This recipe was developed because we were looking for a different to make squash casserole. Some of the squash remains firm along with onions, andouille and other seasonings and ingredients. This dish is perfect for any meal and especially during holidays and birthdays.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Squash Bake”Cajun French: le persil (lu pair-see) – parsley
Looking for an easy, yet elegant meal? Our Mushroom Galette is perfect. This dish fits any meal and is an excellent meal starter. Add a salad and it is lunch or light supper. Top with a fried or poached egg and it is breakfast. Drizzle with a balsamic vinegar reduction and it is the perfect meal starter. This dish will fit any occasion.
Mais C’est Bon!
Enjoy!
Continue reading “Cajunville Mushroom Galette”
Ingredients:
4 ounces butter
1/2 cup all-purpose flour
1 onion, 1/4″ dice
1 1/2 rib celery, 1/4″ dice
1/2 red bell pepper, 1/4″ dice
1/2 teaspoon cayenne pepper
2 lg cloves garlic, minced
3 tablespoons Cajunville seasoning or other Cajun seasoning
2 pounds large Gulf shrimp, peeled
6 cups shrimp stock* or chicken stock
1-2 teaspoon Worcestershire
1 tablespoon Crystal’s hot sauce (or your favorite)
1 bunch green onion, sliced
*If shrimp have shells, boil shells for broth
Directions:
Season with shrimp with 1 Tbl Cajunville seasoning, set aside
Melt butter. Add flour and make roux
Add onion, celery, green pepper
Smother for 5 minutes on medium heat, stirring often.
Add garlic, saute for about 1 minute
Stir in shrimp stock, bring to boil and turn to simmer
Add cayenne, Cajunville seasoning, Worcestershire and Crystal Hot Sauce
Add shrimp, cook about 3 minutes until pink
Taste and adjust seasoning
Serve over rice and garnish with green onions
Enjoy!
Cajun French: la feve (la fev) – bean or pea
This is one of our evolving recipes. We first developed this recipe in 2012 and it has definitely evolved and improved. It is called a dip yet it can be used in many ways. Stuffing for a tomato, as a salad placed in a butter lettuce cup or endive boat, vegetable for an entree, topping for grilled fish or combined with rice. Let your imagination go wild. Have fun with our Swamp Dip.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Swamp Dip”Ingredients:
9 oz bag oyster crackers
1 Tbl ranch dressing mix
1 ½ tsp Cajunville Cajun Seasoning
2 tsp dill
¼ tsp cayenne pepper
¼ cup olive oil
Directions:
Place dry ingredients in mixing bowl
Combine with a whisk
Add oil and whisk until all dry ingredients are combined
Add oyster crackers
Fold oyster crackers with mixture coating crackers
Fold again every 10 minutes
It will take approximately 30 minutes for mixture to be absorbed
Store in airtight container
Note: Goldfish Crackers can be substituted for Oyster Crackers
